Our Fried Rice

Manu Feildel’s easy fried rice gets a French but tery twist.

Super Food Ideas - - CONTENTS -

SERVES 4 PREP 15 MIN­UTES (PLUS COOLING) COOK 20 MIN­UTES

1½ cups jas­mine or long-grain white rice 4 eggs Pinch of sugar 1 tea­spoon ground white pep­per ¹⁄³ cup peanut oil 1 large brown onion, finely chopped 3 Chi­nese sausages (lap cheong), cut into cubes (see notes) 8 medium green prawns, peeled, de­veined, each cut into 3 pieces 1 ta­ble­spoon sea salt 2 tea­spoons soy sauce, to taste 3 green onions, white and green parts sep­a­rated, thinly sliced di­ag­o­nally 20g but­ter Fish sauce (op­tional) 1 Place rice in a large sieve. Wash 4 to 5 times un­til water runs clear. Trans­fer to a medium saucepan. Add 3 cups water, en­sur­ing the rice is level so it cooks evenly. Bring to the boil over high heat. Re­duce heat to medium. Cook for about 5 min­utes or un­til tun­nels form in the rice and most of the water has been ab­sorbed. Re­move from heat. Set aside, cov­ered, for 10 min­utes to al­low the rice to steam through and be­come fluffy. Re­move lid. Run a fork through the rice. 2 Spread the cooked rice on a bak­ing tray lined with bak­ing pa­per. Set aside to cool com­pletely (see notes). 3 Whisk eggs, sugar and a pinch of the white pep­per to­gether in a bowl. 4 Heat a large wok over high heat. Add 1 ta­ble­spoon oil. When the oil is smok­ing hot, carefully pour in the egg mix­ture. As soon as it starts to siz­zle, start stir­ring as if you are mak­ing scram­bled eggs. Re­move egg from wok as soon as it’s cooked and set aside. 5 Heat re­main­ing oil in wok and wait un­til it is smok­ing again. Add brown onion. Stir-fry un­til it starts to be­come translu­cent. Add sausage. Stir-fry for 1 to 2 min­utes. Sprin­kle over re­main­ing pep­per. Add prawns. Stir-fry for 1 minute. Sea­son with sea salt. Add cooked rice. Spread rice around the wok, then let it sit for a few min­utes (see notes). 6 Add soy sauce, to taste. If the rice looks a lit­tle dry, add hot water, 1 ta­ble­spoon at a time, un­til it reaches your de­sired con­sis­tency. Add the white part of the green onion and the egg. Toss to com­bine. Re­move from heat. Sprin­kle over green part of the green onion. Add but­ter and quickly toss through to give the rice a flavour boost and a good shine. Sea­son with a dash of fish sauce, if us­ing. Serve. NU­TRI­TION: (per serve) 2965kj; 38.2g fat; 11.4g sat fat; 22.9g pro­tein; 68g carbs; 1.5g fi­bre; 274mg chol; 2281mg sodium.

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